Step 1

In a large mixing bowl, whisk the gluten-free flour and sugar until fully combined.

Step 2

Add chilled coconut oil and cut the coconut oil into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the coconut oil into the flour). You’ll get an off-white crumbly mixture with the texture of coarse sand.

Step 3

Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now.

Step 4

Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry).

Step 5

Shape dough into a disc and then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie tin.

Step 6

Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie tin, then slowly peel off the remaining parchment paper as you press the dough into the tin. Note that the dough may break, but don’t worry as you can easily press the dough back into place (it will still look beautiful once baked).